Wednesday, December 8, 2010

i've never really been a fan of take-out lo mein. it always looks so oily and super soy saucy (which means way too salty for me). i have no idea why, but i had a serious craving for it a couple of weeks ago. have you ever had that - where you absolutely must have something and you can't think about anything else until you get it? it was that kind of lo mein craving. so i promptly bought some noodles and set out to make some miss v lo mein.

10 oz. lo mein noodles

5 button mushrooms, sliced

1/2 cup shredded carrots

1/2 bell pepper, julienned

1 cup chopped napa cabbage, or bok choy

2 cloves garlic, minced

3/4 cup veggie broth

2 tablespoons nama shoyu or lite soy sauce

1/2 teaspoon red pepper flakes

1 tablespoon sesame oil

bring water to boil in a large pot and cook noodles for 3 minutes (or according to package directions). drain and rinse with cool water. heat wok to 375°f and sauté the garlic in the sesame oil. once garlic is browned, add in sliced cabbage, veggie broth and nama shoyu. stir fry the cabbage for 2-3 minutes, keeping the lid on the majority of the time. next, add in red pepper flakes, red bell pepper, carrots and mushrooms. continue to stir fry for 3-4 minutes. once veggies are tender, but still a little crisp, add lo mein noodles to the wok and toss with veggies for about 1 minute. sprinkle a little extra low sodium soy and a dash of sesame oil at the very end.